Mince all the meats except for the caul fat or streaky together then add the chopped onions and the rest of the ingredients and mix well.
Next put the caul fat if using in a bowl and add warm water to soften. Cut the caul into 4'' squares (dont be to fussy) and form the minced meat into small tennis size balls. Wrap in caul squares or with the streaky bacon and place in a roasting tin containing about an inch of stock . Put into a pre heated oven at 180c. for about 40 mins to brown lightly and cook through. Serve with creamy mash and thick onion gravy. These freeze well in containers covered in gravy.
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I use plenty of ground white pepper in mine. they are rich and filling. use the poaching liqure to make your onion gravy. The seasoning and spices appear to be quite regiional - this is adapted from a somerset recipe - I know further up North some people like to add ground mace but I find that too over powering - its a matter of personal laste. If lights are not available omit them - they do not add a particular flavour but do make for a lighter faggot. A mix of pork is fine it doesn't have to be all belly just make sure its not too lean. If someone in the family is not so keen on offal decrease the offal content slightly and increase the meat content. this is a really forgiving recipe and I have been known to convert offal haters with this one

escape

and they are yummy

Thanks Debbie

WhatCameFirst

Oooohh.. I'm going to try this in the next few weeks. thanks Debbie. x

Rena

Thanks Debbie!!! I've just had a call from a friend who had 2 pigs done in this week, and she wants us to have some!! How cool is that?! Now I'll be able to do both the pork pie *and* the faggots! Just in time for cooler weather! (Baking/Cooking=warm house )

Mo

Thanks Debbie!
I've been reading faggot recipes and have been unable to decide who to put my faith in - now I have yours which is tried and tested and has useful comments

bodger

We made your faggot recipe the otherday using belly pork and pigs liver. They went down a storm. I've got another freezer bag full of pigs offal but I'm struggling to get Karen to let me use the lights. I've explained that lights are a traditional ingredient but its not cutting any ice. Would you use lights in this recipe?

Eschra

We've got two bag of lights in the freezer - that is the lungs, liver and something else all still attached to the trachea/oesophagus.

And the best thing is our butcher gives them away free as they can't sell em. So he requests them in from farmer's chosen abbatoir for delivery for me

Whole reason I asked my mum for a meat grinder for my birthday this year

Mo

My nan used to feed lights to the dogs. I think the tubes would put me off using them.

Bazzer

Haggis????

debbie

yes, lights are part of the "fry" I do use them sometimes - they don't really add a lot o flavour but if minced in with the meat they really do make for a lighter faggot. If you don't want to use them in the faggots cut them into 3/4inch thick slices and put in the bottom of the aga/low oven to dry out. this is called puff jurkey and you pay a fortune for it in little packs in the pet shop as dog treats - they go mad for it and it keeps for months...You can boil it for them but that Stinks. any offal trimmings from heart, liver and kidney - make liver cake for the dogs. dead easy and they go POTTY for it - a dog trainers aid...waste nothing is my motto